Recipe: Blueberry Cheesecake Bars (using blueberry jam or preserves and fresh blueberries with crumb crust)

BLUEBERRY CHEESECAKE BARS

6 Tbsp. butter, melted
2 cups Graham Cracker Crumbs
2 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 jar (10 oz.) blueberry jam or preserves
1 cup blueberries

Preheat oven to 350 degrees F.

Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.

Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside.

Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.

Bake 30 minutes or until slightly puffed. Cool completely in pan.

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Dear Terrie,

This isn't exactly what you asked for, but in case that recipe doesn't show up I thought you could experiment by maybe doubling the crust mixture and using half for the top.

Happy Holiday Baking!

Betsy
Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.

Makes: 2 dozen bars or 24 servings, 1 bar each
Adapted from source: Kraft